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5 Steps to the Safety & Quality of Refrigerated RTE Foods
date:Jul 28, 2016
t of the plant to another. For example, implement intervention steps such as boot sprays or baths to prevent transfer of microorganisms.

Step 3.Hazard Analysis Critical Control Points.HACCP is a powerful seven-principle tool to help ensure the safety of all foods. The HACCP system is of particular importance to the refrigerated foods manufacturer because of the specific hazards associated with the manufacture of these products. HACCP demands the evaluation of potential hazards, allowing for a

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